Catering Sous Chef: Lead Menu & Events

Compass Group USA; Baltimore (MD); On-site; USD 58,000 - 72,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Compass Group USA’s Eurest division seeks a Sous Chef to support the food program across corporate dining venues. You will oversee kitchen operations, lead back-of-house teams, and ensure top quality and safety in a fast-paced environment.

Ideal candidates bring strong culinary leadership, catering/event experience, and a track record of developing high-performing teams while upholding service excellence and food safety standards.

Qualifications

• 5 years of related culinary experience including 1 year in a management role.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Knowledge of food trends with focus on quality, production, sanitation, safety, cost controls, and presentation.

Responsibilities

• Assist in coordinating and participating in the preparation and cooking of various food items.
• Assist with planning and creating menus.
• Roll out new culinary programs in conjunction with the marketing and culinary team.
• Assist with managing cost controls and controlling expenditure.
• Perform other duties as assigned.

Skills

Culinary experience

Supervisory/leadership

Menu planning

MS Office / Excel

Education

Associate’s degree in Culinary Arts

Tools

MS Office

Excel

Job description

Compass Group USA’s Eurest division seeks a Sous Chef to support the food program across corporate dining venues. You will oversee kitchen operations, lead back-of-house teams, and ensure top quality and safety in a fast-paced environment.

Ideal candidates bring strong culinary leadership, catering/event experience, and a track record of developing high-performing teams while upholding service excellence and food safety standards.